Carrots And Green Beans

To keep the vibrant color of the vegetables, blanch them in ice water after cooking.

Add a squeeze of lemon juice or a sprinkle of lemon zest for a citrusy flavor.

For a touch of sweetness, add a drizzle of honey or a sprinkle of brown sugar.

Don't overcook the vegetables - they should be tender-crisp.

For a bit of crunch, top the dish with toasted sliced almonds or sunflower seeds.

Try adding different herb combinations such as rosemary and thyme or dill and chives.

Cook the veggies in chicken or vegetable broth for added flavor.

Use baby carrots instead of carrots cut in matchsticks.

Can I use olive oil instead of butter?

Yes, olive oil can be used as a healthier alternative to butter.

How can I make this dish more flavorful?

You can add herbs such as thyme, parsley, or garlic, or a squeeze of lemon juice.

Can I use frozen vegetables instead of fresh?

Yes, frozen carrots and green beans can be used, but be aware that they may have a slightly different texture and flavor compared to fresh vegetables.

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Can I freeze this dish?

It is not recommended to freeze this dish as the texture of the vegetables may become mushy when thawed.

What other seasonings can I add?

You can add seasonings such as paprika, cumin, crushed red pepper flakes, or a sprinkle of Parmesan cheese.

Measuring Spoon: For measuring the black pepper and butter.

Medium Saucepan: used to boil the water and cook the carrots and green beans.

Knife: for peeling and cutting the carrots into matchsticks, as well as trimming and cutting the green beans into 1-inch pieces.

Vegetable Peeler (optional): Easier than using a knife for peeling the carrots but not required. You can also leave the carrots unpeeled if desired (you'll want to scrub them well).

Cutting Board: for chopping and preparing the carrots and green beans.

Stirring Spoon: to mix the butter, pepper, and salt with the cooked vegetables in the saucepan.

Garlic roasted chicken: the simple, clean flavors of the carrots and green beans will complement the richness of roasted chicken.

Quinoa salad: the crisp texture of the carrots and green beans will add a fresh element to a light quinoa salad.

Balsamic glazed salmon: the buttery sauce on the vegetables will pair well with the tangy sweetness of a balsamic glazed salmon.

Lemon herb rice pilaf: the bright lemon flavors in the rice pilaf will provide a refreshing contrast to the savory vegetables.

Mushroom risotto: the creamy texture of the risotto will be a nice accompaniment to the crisp-tender veggies.